摘要
对食品中不饱和脂肪酸的来源、功效及其在加工过程中组分变化作概述。详细介绍了食品加工过程中不饱和脂肪酸的自动氧化、光氧化和酶促氧化过程;分析热加工过程中不饱和脂肪酸氧化机理,探讨辐照对食品中脂肪酸裂解的影响。在此基础上,总结了富含不饱和脂肪酸食品在加工过程中存在的典型问题,并分析相关的科学研究瓶颈,展望富含不饱和脂肪酸食品加工的发展趋势,期望对相关领域的科学研究有所启发。
Unsaturated fatty acids play a key role in human health,which are involved in regulating lipid metabolism,stimulating growing development,anti-cancer,anti-aging,immunoregulation,cardiovascular health,weight loss and so on.In this article,food materials rich in unsaturated fatty acids with regard to their source,function,and possible composition changes during processing were reviewed.Over the course of food processing,physical and biochemical reactions such as auto-oxidation,photo-oxidation,and enzymatic oxidation occur to unsaturated fatty acids.This article describes how these reactions take place;how thermal reaction affects the oxidation of unsaturated fatty acids;and what the underlying mechanisms of the oxidation reactions are.Moreover,the evolvement of technologies such as irradiation cracking and their application in food sterilization also were presented.Based on the current status of the research field,the article summarizes the main issues on composition changes associated with processing of food materials rich in unsaturated fatty acids.Finally,the bottlenecks and future prospects of the research field were discussed.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第9期134-143,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31071615
31101368)
关键词
不饱和脂肪酸
油脂
加工
组分变化
unsaturated fatty acid
lipid
processing
constituents changes
